Our Bold Blackened Seasoning is a robust blend of smoky and savory spices that will elevate your dishes to new heights. Whether it’s seafood, chicken, flank steak, potatoes, or grilled vegetables, this intense seasoning is the perfect flavor booster.
Crafting your own spice blend at home is not only satisfying, but also ensures you steer clear of the unnecessary additives often found in store-bought versions. Many commercial blends contain anti-caking agents, stabilizers, gluten, sugar, and MSG, but with our homemade blend, you know exactly what’s going into your food.
No! It leans more towards smoky than spicy. Customize it to your liking! While our recipe offers a great roadmap to that perfect flavor, feel free to tweak the heat level by reducing the amount of Cayenne. Halve or quarter the quantity if you prefer. Remember, many recipes are just starting points, and you have the power to tailor them to match your taste preferences.
The Origins of Blackened Seasoning
Blackened seasoning traces its roots back to Cajun and Creole cuisine, particularly in the Louisiana region of the United States. The technique of blackening fish or meat was popularized by Chef Paul Prudhomme in the 1970s at his New Orleans restaurant, K-Paul’s Louisiana Kitchen. The dish that epitomized this technique was “Blackened Redfish,” which became a sensation in the culinary world.
Chef Prudhomme’s blackening method involves coating fish or meat with a blend of spices, including paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and black pepper. The seasoned protein is then seared in a hot cast-iron skillet, creating a flavorful crust with a charred appearance, hence the term “blackened.”
The technique quickly gained popularity, and blackened seasoning became a staple in Cajun and Creole cooking. Today, it’s used not only to blacken fish and meat but also to flavor a variety of dishes, from poultry and vegetables to soups and sauces. Blackened seasoning continues to be cherished for its bold and spicy flavor profile, adding a taste of Louisiana to kitchens around the world.
Exploring Blackened Seasoning
Blackened seasoning is a flavorful spice blend that originated in Louisiana cuisine, particularly associated with Cajun and Creole cooking. It’s renowned for its rich, smoky, and spicy flavor profile, perfect for adding depth and heat to various dishes. Traditional blackened seasoning typically includes a combination of spices such as paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and black pepper.
The blend is often used to coat fish, chicken, or steak before searing them in a hot skillet to create a blackened crust. Blackened seasoning can also be used as a dry rub for grilling or added to sauces, soups, and stews for an extra kick of flavor. With its bold and zesty taste, blackened seasoning adds a delicious Cajun flair to any dish.
The Spicy Lineup: Key Ingredients in Blackened Seasoning
Creating this blend is a breeze and calls for some common spices and herbs that are likely already in your kitchen pantry:
- Smoked Paprika: A favorite spice, we blend equal parts regular paprika with smoked for a deep, smoky flavor. The peppers are sun-dried and slowly smoked over a fire, creating a complex taste that elevates the blend.
- Parsley + Oregano: These herbs impart a delightful herbal essence and are essential components.
- Cayenne Pepper: Adjust the heat level to your liking by adding a little or a lot of cayenne pepper.
- Garlic Powder + Onion Powder: Both are indispensable; each contributes its own distinct flavor, enhancing the overall taste.
- Kosher Sea Salt (coarse ground): Optional based on personal preference. While we prefer using it for seasoning, omit if watching sodium intake.
- Freshly Cracked Black Pepper: Be generous with the black pepper; it adds a finishing touch, balancing out the blend perfectly.
Preserving Bold Flavor: Storing Badass Blackened Seasoning for Longevity
Here’s how to store badass blackened seasoning to maintain its bold flavor:
Airtight Container: Transfer the badass blackened seasoning to an airtight container for storage. Use a clean container with a tight-fitting lid to prevent air from entering and causing the seasoning to lose its potency.
Cool, Dark Location: Store the container of badass blackened seasoning in a cool, dark place away from direct sunlight and heat. Exposure to light and heat can cause the spices to degrade and lose their flavor more quickly.
Avoid Moisture: Keep the container of seasoning away from moisture sources, such as steam or water. Moisture can cause the spices to clump together and degrade in quality.
Check Expiration Date: Pay attention to the expiration date on the packaging of the badass blackened seasoning. While spices don’t technically expire, they can lose their potency over time. Use your judgment and discard any seasoning that has lost its aroma and flavor.
Shelf Life: When stored properly in an airtight container in a cool, dark place, badass blackened seasoning can maintain its flavor for up to 6 months to 1 year. However, for the best flavor and potency, it’s recommended to use the seasoning within 6 months.
By following these storage guidelines, you can ensure that your badass blackened seasoning remains flavorful and potent for all your culinary adventures.
Tip: Remember to avoid storing spices above a hot stove as the heat can cause them to lose potency, clump together, and become unusable. Opt instead for a cool, dry cabinet in your kitchen to maintain their freshness and flavor.
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How to Make Badass Blackened Seasoning
Ingredients
- 1 Tablespoon smoked paprika, heaping
- 1 Tablespoon paprika, heaping
- 2 Tablespoons parsley, dried + heaping
- 2 Tablespoons oregano, dried + heaping
- 2 teaspoons Cayenne pepper, or to taste
- 2 teaspoons garlic powder, heaping
- 2 teaspoons onion powder, heaping
- 2 teaspoons Kosher sea salt, coarse ground, optional (but preferable)
- 1 Tablespoon fresh cracked black pepper
Instructions
- Add all ingredients to a small airtight container.
- Cover top and shake like hell to blend well!
Notes
- Prep time is approximate.
- Store Badass Blackened Seasoning in an airtight container in a cool dry place up to a year.
Creative Recipe Inspiration
Indulge in a burst of flavor with our Blackened Chicken and Mango Salsa. Succulent chicken breasts, seared to perfection with a spicy blackening seasoning, harmonize beautifully with the refreshing sweetness of ripe mangoes, creating a tantalizing dish that’s as visually stunning as it is delicious.
Indulge in the rich flavors of the Gulf with our tantalizing Gulfside Blackened Grouper. Each succulent bite of tender grouper is seared to perfection with our signature blend of spices, creating a crispy, blackened crust that gives way to the delicate, flaky fish. Served alongside your favorite sides, this dish is a true celebration of Gulf Coast cuisine.
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
Can’t wait to try this seasoning on grilled and roasted veggies!
This seasoning will be killer on roasted veggies, Cindy! Yum 😛
This seasoning would be awesome on shrimp and fish for blackened tacos! I’m gonna whip it up.
It’s perfect for Blackened Tacos of all kinds, Tamara! Especially delish on fish and shrimp 😛
Ooh, I love seasonings on my food and this looks amazing.
Thanks, it’s super tasty on so many proteins, Erika! We just grilled some Mahi with this Badass Blackened Seasoning and it was killer! 🙂
This seasoning was delicious! Baked it on some Mahi Mahi and had some of your fresh mango salsa as a side dish. Absolutely delicious! One of my favorite meals ever!
Hi, Ramae! So excited that you tried our Badass Blackened Seasoning and paired it with the Fresh Mago Salsa recipe. The fact that it ranks as one of your favorite meals ever is such a high compliment, thank you so much for taking the time to share your results with us too!! 🙂
Loved the seasoning! Great with red grouper grilled on cast iron plancha. I did up (both) paprika and cayenne which suited our tastes a bit more. Will use again and again.
Great, so glad that you customized my Badass Seasoning to suit your tastes! Thanks so much for letting me know!